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alt="Gyuto knife made with ginsan steel; photographed in vertical orientation to show the full blade profile and handle, with visible hamon pattern and engraved kanji characters near the handle."
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alt="Close-up of a gyuto knife blade made with ginsan steel; photographed to emphasize the polished choil finish, grind transition, and steel texture near the handle."
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Tetsujin Ukiba ginsan gyuto 240mm
Regular price¥62,000 JPY
Regular priceSale price¥62,000 JPY
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Specifications
The Tetsujin Ukiba Ginsan Gyuto 240mm is a handcrafted Japanese chef's knife forged in Tosa by blacksmith Toru Tamura and sharpened by Naohito Myojin. It uses Ginsan stainless steel for carbon-like sharpness and ease of maintenance.
Forged in Tosa, Japan by Toru Tamura
Sharpened by Naohito Myojin
231mm (9.1") cutting edge length
Ginsan stainless steel core with ~62 HRC
Mono octagonal ebony handle
Details
Brand: Tetsujin
Series: Ukiba
Blacksmith: Toru Tamura
Sharpener: Naohito Myojin
Producing Area: Tosa, Japan
Knife Type: Gyuto
Core Steel: Ginsan
HRC: ~62
Steel Type: Stainless steel
Blade & Handle Specs
Overall Length: 382mm
Blade Length (heel to tip): 231mm (9.1")
Blade Height at Heel: 51mm
Spine Thickness:
At handle: 3.1mm
At heel: 2.9mm
Midway: 2.4mm
1cm from tip: 0.6mm
Weight: 213g
Edge/Bevel: 50:50
Handle: Octagonal ebony
Hand Orientation: Ambidextrous
Saya/Sheath: Not included
Notes:
For the care and maintenance of Japanese kitchen knives, such as this ginsan stainless steel gyuto knife, please refer to our care guide below.
Slight measurement variations are common in Japanese kitchen knives.
Small surface finish variations in knives are a normal part of the handcrafting process.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Complete Care Guide
